INGREDIENTS

INSTRUCTIONS

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed foods and
pint jars.
To destroy microorganisms in acid foods processed in a boiling-water
canner, you must:
* Process jars for the correct number of minutes in boiling water. * Cool
the jars at room temperature.
The food may spoil if you fail to add process time for lower boiling-water
temperatures at altitudes above 1,000 feet, process for fewer minutes than
specified, or cool jars in cold water.
To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:
* Process the jars using the correct time and pressure specified for your
altitude.
* Allow canner to cool at room temperature until it is completely
depressurized.
The food may spoil if you fail to select the proper process times for
specific altitudes, fail to exhaust canners properly, process at lower
pressure than specified, process for fewer minutes than specified, or cool
the canner with water.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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